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6 servings
Ingredients:
8 ounces blue corn posole2 quarts water salt to taste3 cloves garlic, minced10 drops hot pepper sauce1 1/2 pounds pork loin, cut into 1 inch cubes3 tablespoons ketchup2 tablespoons diced green chile pepper1 tablespoon dried minced onion3 carrots1/3 large eggplant, diced1 onion, chopped2 yellow squash, chopped3 cloves garlic, minced
Instructions:
Soak the posole in 6 cups of salted water overnight.Drain and rinse.In a large stock pot combine 2 quarts water, salt to taste, garlic and hot pepper sauce.Bring to a boil and boil for two hours, checking often to make sure posole is fully covered; add water as necessary.If adding meat, do so at this time.Cook one more hour.Add the ketchup, green chile peppers, onion flakes, carrots, eggplant, onion, squash and garlic.Stir together and reduce heat to low.Let simmer for 1/2 hour to 1 hour depending on altitude.
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